Why This Recipe Works

For a boldly flavored egg salad, we took inspiration from classic Southern deviled eggs, adding tangy Dijon and bright, spicy Tabasco sauce. Minced celery and dill pickles added crunch and brininess. A pastry cutter made quick work of chopping the eggs and blending the salad.

Before You Begin

A pastry cutter makes easy work of chopping the eggs and blending the salad. If you don't have one, simply chop the eggs with a knife before stirring them together with the remaining ingredients. We recommend using our recipe for Boiled Eggs here.

Instructions

Using pastry cutter, chop eggs, mayonnaise, mustard, Tabasco, salt, and pepper in bowl until combined and egg whites are cut into rough ¼-inch pieces. Stir in celery and pickles. Serve.